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Home Vietnamese pho bo (rundvleesnoedelsoep)

Asian Vietnamese Soup Comfort food Weekend Beef Noodles

Pho bo is the Vietnamese noodle soup you won't soon forget. The broth simmers slowly, the spices fill your kitchen with aroma, and the result is a bowl full of depth and warmth. It takes time, but it's more than worth it. Use a large soup pot with enough capacity, because a good pho needs room to develop.

x_ckl_recipe_markerVietnamese pho bo (beef noodle soup) Pho bo is the Vietnamese noodle soup that warms you from the inside and puts a smile on your face. With a rich broth, tender strips of beef and fresh herbs, you can bring a true classic to the table. How to make Vietnamese pho bo? Main course Vietnamese 4 servings 20 min 3 hours 30 min

Toast the star anise, cinnamon stick, cloves, cardamom pods and coriander seeds in a dry frying pan over medium heat until fragrant, about 2 minutes. Set aside.
Halve the onion and the piece of ginger and char the cut sides over an open flame or under the grill until lightly blackened. This gives the broth its characteristic sweet depth.
Place the beef bones in the soup pot, fill with cold water and bring to a boil. Boil for 5 minutes over high heat, drain the water and rinse the bones under the tap. This removes impurities and ensures a clear broth.
Return the cleaned bones to the pot. Add the roasted onion, ginger and spices. Top up with 3 liters of cold water. Bring slowly to a boil and reduce the heat.
Add the fish sauce, sugar and salt. Let the broth gently simmer for at least 3 hours over low heat with the lid slightly ajar. Skim any foam from the surface occasionally.
Strain the broth through a fine sieve or cheesecloth and discard the bones and spices. Taste and adjust seasoning with more fish sauce, sugar or salt.
Cook the rice noodles according to the package instructions. Divide them among deep bowls.
Slice the raw beef as thinly as possible, preferably with a sharp knife or after placing the meat in the freezer for 30 minutes. Lay the thin raw slices on the noodles in the bowl.
Bring the broth to a boil and ladle boiling-hot broth over the raw meat. The meat will cook immediately in the bowl from the heat of the broth. Serve at once.
Put the toppings on the table: bean sprouts, fresh Thai basil, mint, coriander, spring onions, lime wedges, chilis and hoisin and sriracha sauces. Let everyone finish their bowl to taste.

Asian Vietnamese Soup Comfort food Weekend Beef Noodles 1.5 kg beef bones (marrow bones or backbone marrow) 500 g thinly sliced beef (such as ribeye or beef tenderloin) 3 liters cold water 1 large onion, halved 5 cm piece fresh ginger, halved 3 star anise 1 cinnamon stick 4 cloves 2 cardamom pods 1 tsp coriander seeds 3 tbsp fish sauce (plus extra to taste) 1 tbsp cane sugar 1 tsp salt 400 g wide rice noodles (banh pho) 200 g bean sprouts A handful fresh Thai basil A handful fresh mint A handful fresh coriander 3 spring onions, sliced 2 red chili peppers, sliced 2 limes, cut into wedges Hoisin sauce and sriracha sauce, to taste Large soup pot with lid Frying pan Fine sieve or cheesecloth Sharp knife Cutting board Ladle Deep bowls ASA Selection Poke Bowls asa-selection-poke-bowls Soup pan stock-pots Soup bowls soup-bowls Deep plates deep-plate Beka Soup Pot Maestro Stainless Steel with lid ø 24 cm / 7.4 liters - suitable for all heat sources Beka Soeppan Cooking Soup pot - Black - ø 24 cm / 8 liters Cookinglife ["Soup pot"] Sola Soup pot Diamond - Induction suitable - ø 24 cm / 5.5 liters Sola Soeppan Thom Kha Kai foodies-thom-kha-kai Goulash soup foodies-gulashsoep Lasagna soup foodies-lasagne-soep-2 Pulled chicken met zoete aardappel en kokos foodies-pulled-chicken-met-zoete-aardappel-en-kokos

Recipe

Vietnamese pho bo (beef noodle soup)

Pho bo is the Vietnamese noodle soup that warms you from the inside and puts a smile on your face. With a rich broth, tender strips of beef and fresh herbs, you can bring a true classic to the table.

Course	Main course
Kitchen	Vietnamese
Servings	4 servings

Preparation time

Preparation time	20 min
Total	3 hours 30 min

Equipment

Large soup pot with lid
Frying pan
Fine sieve or cheesecloth
Sharp knife
Cutting board
Ladle
Deep bowls

Ingredients

1.5 kg beef bones (marrow bones or backbone marrow)
500 g thinly sliced beef (such as ribeye or beef tenderloin)
3 liters cold water
1 large onion, halved
5 cm piece fresh ginger, halved
3 star anise
1 cinnamon stick
4 cloves
2 cardamom pods
1 tsp coriander seeds
3 tbsp fish sauce (plus extra to taste)
1 tbsp cane sugar
1 tsp salt
400 g wide rice noodles (banh pho)
200 g bean sprouts
A handful fresh Thai basil
A handful fresh mint
A handful fresh coriander
3 spring onions, sliced
2 red chili peppers, sliced
2 limes, cut into wedges
Hoisin sauce and sriracha sauce, to taste

How to make Vietnamese pho bo?

Toast the star anise, cinnamon stick, cloves, cardamom pods and coriander seeds in a dry frying pan over medium heat until fragrant, about 2 minutes. Set aside.
Halve the onion and the piece of ginger and char the cut sides over an open flame or under the grill until lightly blackened. This gives the broth its characteristic sweet depth.
Place the beef bones in the soup pot, fill with cold water and bring to a boil. Boil for 5 minutes over high heat, drain the water and rinse the bones under the tap. This removes impurities and ensures a clear broth.
Return the cleaned bones to the pot. Add the roasted onion, ginger and spices. Top up with 3 liters of cold water. Bring slowly to a boil and reduce the heat.
Add the fish sauce, sugar and salt. Let the broth gently simmer for at least 3 hours over low heat with the lid slightly ajar. Skim any foam from the surface occasionally.
Strain the broth through a fine sieve or cheesecloth and discard the bones and spices. Taste and adjust seasoning with more fish sauce, sugar or salt.
Cook the rice noodles according to the package instructions. Divide them among deep bowls.
Slice the raw beef as thinly as possible, preferably with a sharp knife or after placing the meat in the freezer for 30 minutes. Lay the thin raw slices on the noodles in the bowl.
Bring the broth to a boil and ladle boiling-hot broth over the raw meat. The meat will cook immediately in the bowl from the heat of the broth. Serve at once.
Put the toppings on the table: bean sprouts, fresh Thai basil, mint, coriander, spring onions, lime wedges, chilis and hoisin and sriracha sauces. Let everyone finish their bowl to taste.

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A good pho is all about the broth. Take the time to blanch the bones first and toast the spices. Those small steps make a big difference. The broth becomes clearer, richer and truly aromatic. You can taste it in every bite.

Pho is a dish for sharing. Put all the toppings in the center of the table and let everyone assemble their own bowl. More lime, extra chili, a heap of herbs — everyone makes it to their taste. That's the beauty of this dish. Enjoy.

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